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Uggani | Borugula Upma

Uggani is a popular Rayalaseema dish made with puffed rice or borugulu. This is a breakfast dish paired with Mirchi Bajji.
Course Breakfast, Dinner
Cuisine Andhra Pradesh
By Cook Method Stovetop
Occasion Everyday Meal
By Diet Vegan, Vegetarian
Dish Type Combo Dishes, Upma Varieties
Author Srivalli


  • 1 Kg Puffed rice
  • 1 cup Onion julienne
  • 1 cup Tomato finely chopped
  • 4 or 5 Green Chillies
  • A Pinch Turmeric Powder
  • 1 tsp Red Chilli Powder
  • Coriander Leaves handful
  • Curry Leaves handful
  • 1 tsp Mustard Seeds
  • 3 tsp Cooking Oil
  • Lemon juice optional
  • Salt to taste
  • 3 tsp Fried Gram Dal Powder


  • Pulse the fried gram dal into a fine powder.
  • Wash the puffed rice in water and soak it for about 2 mins. Squeeze away the water by taking a handful of soaked puffed rice each time. Don't let the puffed rice in water for more than 2 mins, else it becomes soggy.
  • Once you have all the water removed, add the fried gram dal powder and salt. Mix well. Keep it aside.
  • Chop the onion, tomato into fine pieces. Cut green chillies into small pieces.
  • Heat oil in a nonstick pan, add mustard, curry leaves, turmeric, chopped onion, slit green chillies, add half of chopped Coriander leaves. Fry for sometime.
  • Then add tomatoes, red chilli powder, cook till its soft and done.
  • Add puffed rice, and mix well. Sim for 10 mins, before removing, add lemon juice if required then garnish with Coriander leaves. Uggani is ready to serve.
  • Uggani is always served with Mirapakaya Bajji or Chilli Bajji.


1 Kg that I mentioned represents the packet that's normally packed in the puffed rice shops. It might be less than that. We normally soak and measure by moulds of how much one eats.
Just like the other Upmas, this measurement is roughly done by taking into consideration how much one might eat!
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